Tech Beat: Advancements about VOCs during coffee roasting process | Coffee News |

A group of German and Swiss researchers have published a study that may help shed some light on how factors like batch size and varietal type can affect the transformation of volatile organic compounds (VOCs) during the coffee roasting process. Published in the Journal of Mass Spectronomy, the study is as much about spectronomy research as it is about coffee roasting, reaching extremely technical levels.

The research surrounded the use of an unbearably long-named process called resonance-enhanced multiphoton ionisation time-of-flight mass spectrometry (REMPI-TOFMS), used for fast and sensitive online monitoring of VOCs during roasting. In a practical sense, the team hoped to use REMPI-TOFMS monitoring inside an industrial roaster to determine the transient chemical signature of VOCs during roasting in real time.